Recipe by Mille®
But it was her pet, and so she couldn't stand the thought of cooking it in a Shepherd's Pie. So she used vegetables instead. And the lamb was happy.
Top Review by CookingTimeForMe
I made this mostly because I liked the title - it turned out tasty, too. I did use regular vegetable broth and real salt because I didn't have the other things on hand, though.
- 2 lbs baking potatoes, peeled and cut into large pieces
- 1 1⁄2 teaspoons salt substitute
- 3⁄4 teaspoon fresh ground black pepper
- 8 fluid ounces heavy cream
- 6 tablespoons unsalted butter
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 1⁄2 cups sliced turnips or 2 1⁄2 cups rutabagas
- 1 cup sliced Brussels sprout
- 1⁄2 cup chopped cabbage
- 2 carrots, sliced
- 1⁄4 teaspoon dried thyme
- 3 cups canned low sodium vegetable broth or 3 cups homemade stock
Directions See How It's Made
- Put the potatoes in a medium saucepan of salted water.
- Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
- Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
- Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter.
- Cover and set aside.
- Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat.
- Add the onions and cook, stirring occasionally, until golden, about 10 minutes.
- Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Stir in the sliced turnip or rutabaga, Brussels sprouts, carrots, chopped cabbage, carrots, thyme and the remaining ½ teaspoon each of salt and pepper.
- Mix well.
- Stir in the broth and bring to a simmer.
- Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes.
- Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
- Heat the broiler.
- Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.